Top the cucumber and mango salad with chili lime dressing with toasted sesame seeds, serve with grilled meat and have a meal with Southeast Asian flavors.

Cucumber and Mango Salad With Chili Lime Dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion


For the dressing

For the salad

  • 1 cucumber
  • 1 carrot
  • 1 sweet ripe mango


Make the dressing

  • Start by mixing the dressing to give it time for the flavors to develop. Mix all the ingredients together but using only half of the toasted sesame seeds. Set aside.

Prepare the salad

  • Thinly slice the cucumber and mango (peeling is optional) then cut into matchsticks.
  • Cut open the mango, avoiding the stone at the middle. Make deep slashes about a quarter inch apart without piercing the skin. Using a spoon, scoop out shallowly to release the thin strips.

Toss the salad

  • Place the cucumber, carrot and mango in a bowl. Using two forks (or the tips of your fingers), toss them lightly but thoroughly to distribute the colors evenly.
  • Drizzle in two tablespoons of dressing and toss. Taste. Add more dressing, as needed.
  • Sprinkle in the remaining toasted sesame seeds before serving the cucumber and mango salad with chili lime dressing.